Ouagadougou:At the Ouagadougou International Arts and Crafts Fair (SIAO), natural spices are being promoted as an alternative to seasoning cubes, with the potential to enhance meals by highlighting the authentic flavors of ingredients. Exhibitors and consumers at the event are engaging in discussions about how these products can diversify culinary habits.
According to Burkina Information Agency, Bilé Sylvie from Ivory Coast is showcasing spice blends at the fair that primarily include dried garlic, cumin, and parsley. These blends are intended for seasoning meat, chicken, fish, and rice, offering an alternative to the widely used seasoning cubes. Sylvie emphasizes that her preparations contain no cubes, only salt to preserve the spices, thereby allowing meals to be enhanced without resorting to seasoning cubes.
Visitors to SIAO, like one consumer who favors paprika for meat and shrimp powders, are expressing a preference for the specific flavors imparted by natural spices. While some admit to occasional use of bouillon cubes, they maintain that well-chosen spices, when combined with ingredients, are often sufficient to enhance the flavor of food. The consumer encourages others to try these spices by selecting varieties suited to each culinary preparation.
Moroccan exhibitor Abdou Salam, attending SIAO for the second time, offers a range of spices in both powdered and seed form, along with aromatic herbs and herbal teas. He asserts that these products are composed entirely of herbs and natural ingredients, and can be used in various dishes without the need for seasoning cubes.
The promotion of natural spices at SIAO 2026 highlights their potential as a means to enhance meals and restore the natural flavors of ingredients. However, widespread adoption in households will depend on consumers' readiness to diversify their cooking practices and explore new flavor combinations. The 18th edition of SIAO, themed "African crafts and industrialization what synergy for better organization and promotion of local products and cultural heritage," runs from October 30 to November 8, 2026.